Juicy cheese cake
For the dough:
150 g butter
150 g of sugar
1P. vanilla
1 pinch of salt
2 eggs
300 g of flour
4 coated TL backpuvers
For the filling:
150 g butter
200 g of sugar
1 P. vanillin sugar
3 tablespoons lemon juice
2 eggs
500 g layered cheese
2/3 P. custard powder (for cooking)
Preparation:
First, I stir the butter frothy and gradually add sugar, vanilla sugar and salt. Then I stir one egg after the other. Now I mix the flour with the baking powder, add it to the dough and stir it briefly.
I put half of the dough in a springform (26 or 28 cm) lined with baking paper.
For the filling, I stir butter, sugar, vanilla sugar, lemon juice and eggs until frothy. Finally I add the layered cheese and custard powder. I spread this quark mixture on the bottom of the dough.
I place the remaining dough with two teaspoons frequently on top of it, so that the "crumbles" are created (which, however, develop during baking and then form a hilly blanket). Bake in preheated oven at 175 ° C (normal) or 145-160 ° C (circulating air) for about 45 minutes.
The cake tastes delicious even on the second or third day - but it never gets that old with us.
Another tip: Instead of layer cheese, you can also use skim curd cheese. But I only do that if I do not get layered cheese, it just tastes better.
